INGREDIENTS:
Braid
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 container strawberry cream cheese spread (from 8-oz container)
1/4 cup strawberry jam
1/4 cup strawberry jam
1 tablespoons sugar
1 teaspoon vanilla
For Brushing
1 teaspoon vanilla
For Brushing
1 egg, separated
1 tablespoon water
1 teaspoon sugar
Glaze
1/3 cup powdered sugar
¼ teaspoon almond extract
1 to 2 teaspoons milk
DIRECTIONS:
- Heat oven to 375°F.
- Spray cookie sheet with cooking spray.
- If using crescent rolls: Unroll dough onto cookie sheet, forming 13x7-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough onto cookie sheet, forming 13x7-inch rectangle.
- In medium bowl, beat cream cheese, vanilla and 1 tablespoons sugar.
- Spoon lengthwise down center of dough rectangle in 2 1/2-inch-wide strip.
- Spoon strawberry jam ontop of cream cheese down the center
- Cut 1-inch-wide strips on each side of the filling, within 1/2 inch of filling. Fold strips at an angle across filling mixture, alternating from side to side.
- In small bowl, mix egg white and water; beat well. Brush egg white mixture over dough. (Discard any remaining egg white mixture.) Sprinkle with 1 teaspoon sugar.
- Bake 20 minutes or until deep golden brown.
- Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes.
- In small bowl, beat powdered sugar, almond extract and enough milk for desired drizzling consistency. Drizzle glaze over warm braid. If desired, garnish with additional strawberries.
- Cool 15 minutes before slicing. Serve warm.
- Store in refrigerator.
This dessert is very kid-friendly